WO2002030213A1 - Encased food product with contrasting components - Google Patents
Encased food product with contrasting components Download PDFInfo
- Publication number
- WO2002030213A1 WO2002030213A1 PCT/EP2001/011369 EP0111369W WO0230213A1 WO 2002030213 A1 WO2002030213 A1 WO 2002030213A1 EP 0111369 W EP0111369 W EP 0111369W WO 0230213 A1 WO0230213 A1 WO 0230213A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food product
- centre
- hydrocouoid
- casing
- mass
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000007787 solid Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 22
- 229920000615 alginic acid Polymers 0.000 claims description 22
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 18
- 229940072056 alginate Drugs 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000003765 sweetening agent Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000000151 deposition Methods 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 239000000499 gel Substances 0.000 claims description 7
- 235000020374 simple syrup Nutrition 0.000 claims description 7
- 239000012736 aqueous medium Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 5
- 229930195725 Mannitol Natural products 0.000 claims description 5
- 239000008122 artificial sweetener Substances 0.000 claims description 5
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 5
- 229910001424 calcium ion Inorganic materials 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 239000000832 lactitol Substances 0.000 claims description 5
- 235000010448 lactitol Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 5
- 229960003451 lactitol Drugs 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 239000000594 mannitol Substances 0.000 claims description 5
- 235000010355 mannitol Nutrition 0.000 claims description 5
- 229960001855 mannitol Drugs 0.000 claims description 5
- 235000010356 sorbitol Nutrition 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 235000021092 sugar substitutes Nutrition 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- 235000010755 mineral Nutrition 0.000 claims description 4
- 229960002920 sorbitol Drugs 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 239000012676 herbal extract Substances 0.000 claims description 3
- -1 xytitol Chemical compound 0.000 claims description 3
- 229920000936 Agarose Polymers 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 235000019993 champagne Nutrition 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000000416 hydrocolloid Substances 0.000 abstract 4
- 239000000047 product Substances 0.000 description 19
- 239000002775 capsule Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000004372 Polyvinyl alcohol Substances 0.000 description 3
- 230000001747 exhibiting effect Effects 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 229920002451 polyvinyl alcohol Polymers 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 230000004069 differentiation Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 240000004322 Lens culinaris Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- GUPPESBEIQALOS-UHFFFAOYSA-L calcium tartrate Chemical compound [Ca+2].[O-]C(=O)C(O)C(O)C([O-])=O GUPPESBEIQALOS-UHFFFAOYSA-L 0.000 description 1
- 239000001427 calcium tartrate Substances 0.000 description 1
- 235000011035 calcium tartrate Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Definitions
- the present invention relates to an encapsulated food product and more particularly to a food product comprising a gelatin-free water-based hydrocoUoid casing surrounding a liquid, soft, hard or particulate centre.
- EP-A- 64155 discloses a bite-sized edible confection or cocktail snack comprising a fat-based waterproof capsule surrounding a centre filling of high liquid content.
- WO 97/35537 discloses a method for making capsules for pharmaceutical, cosmetic and dietary supplements with a very thin filrn/coating or layer of a material such as polyvinyl alcohol, alginate, hydroxypropyl methyl ceUulose or polyethylene oxide made by a method based on a roller process. It is stated that polyvinyl alcohol film is available in thicknesses ranging between 20 and 1000 microns and that plasticised polyvinyl alcohol film having a thickness of 80 microns results in good quality capsules suitable for cosmetic use. There is no disclosure of the use of such capsules for use in foodstuffs.
- Fat-based capsules have a tendency to crack in changing temperatures especially in tropical climates or where temperatures can reach 40°C or above.
- a food product having a casing, i.e. having a thickness of more than 0.1mm, aqueous-based, and able to withstand changes in temperature without cracking nor a product exhibiting a contrasting appearance between the casing and the centre.
- a food product comprising a gelatin-free water-based hydrocoUoid casing enclosing a solid, liquid, soft or particulate centre which is capable of exhibiting a contrasting appearance between the casing and the centre.
- the casing may be substantially transparent or opaque and, in particular, when the casing is transparent, the contents of the centre may be clearly visible.
- a food product comprising a gelatin-free water-based hydrocoUoid casing enclosing a solid, liquid, soft or particulate centre.
- the casing may be substantially transparent or opaque.
- the casing may have a thickness of between 0.1mm and 10mm, preferably from 1 to 7.5mm, e.g. from 2 to 5mm.
- the hydrocoUoid used in the casing may be carrageenan, alginate, agarose, geUan gum, pectin, or a cellulose derivative.
- the casing may be aerated to create opaqueness.
- the food product of the invention is capable of exhibiting a contrasting appearance between the casing and the centre.
- the contrast may reside in the texture, colour, flavour or acidity of the centre compared with the casing.
- liquid-fiUed gummy products are already on the market based on gelatin.
- food-grade gelatin is obtained from bovine or porcine raw materials and the use of gelatin is undesirable for the vegetarian population, as well as for certain ethnic groups who have concerns about the nature of meat used in certain food products and/or who observe certain dietary constraints concerning the consumption of meat and dairy products.
- the amount of hydrocoUoid in the casing may vary from 0.5 to 80% by weight depending on the thickness of the casing, e.g. for casings having a thickness of from 0.1 - 2mm, the amount of hydrocoUoid in the casing may be from 5-80% by weight the proportion of hydrocoUoid preferably being higher the thinner the casing, and for casings having a thickness of from 2-lOmn ⁇ , the amount of hydrocoUoid in the casing may be from 0.5 to 5% by weight and preferably from 1 to 4% by weight based on the weight of the casing.
- the other main ingredients are water and sweetener.
- the water may be in an amount of from 3% to 50%, preferably from 7.5 to 40% and especially 10 to 20% by weight based on the weight of the casing.
- sugar, sugar syrup or sugar substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners may be present in the casing, e.g. the casing may, if desired, be sugar-free. Small amounts of acid, buffer or colourant may also be present in the casing
- the final soUds content of the casing may be from 50 to 97%, preferably from 60 to 95% and especiaUy from 75- 85%.
- the texture of the casing can vary from a plastic-like film to a water jeUy to a fruit gum to a chew type texture (elastic to non-elastic).
- the liquid or soft centre may contain water and sweetener, e.g. sugar, sugar syrup or sugar substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners, optionaUy together with oil/fat and other ingredients such as colour, flavour, acid or functional ingredients such as minerals, vitamins or herbs.
- the Uquid centre can have a viscosity varying from that of water to the fluidity of glucose syrup at 25°C. (The viscosity of water @25°C. is 0.89cP and that of glucose syrup 42DE @25°C. is 159000cP) .
- the soft centre can vary from a paste, e.g. a chocolate, fat, or fruit paste, to a jeUy to a chew texture.
- the solid centre may be, for instance, nut pieces, chocolate, fruit pieces, cheese, or hard-boUed pieces.
- the particulate centre may be a powder, granular or an agglomerate having a particle size of from 25 to 2000 microns and may contain, for instance, sherbert, popping candy, sugar or sugar-substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners, and other functional ingredients such minerals, vitamins or herbal extracts.
- the solids content of the liquid or soft centre may be from 50 to 90%, preferably from 60 to 85% and especially from 75-80%.
- the solids content of the hard centre may vary from about 50 to 99% e.g. for hard cheese (eg Cheddar) it may be from 60-65%, and for hard-boiled pieces it may be from 95-99%.
- the weight ratio of the casing to the centre may range from 90: 10 to 10:90, for example from 75:25 to 25:75.
- the product may be used in hot, ambient, chilled and frozen apphcations, e.g. the product may be dropped in hot liquids at, for example, 80° to 100°C to make hot drinks.
- the product of the present invention may be a refreshing, clean earing sugar and/or sugar-free gelatin-free food product ti at is texturaUy interesting and visually attractive.
- the product of the present invention may be a food product containing a single or multi-component centre with or without pieces. It may have a wide variety of shapes, e.g. spheres, hemispheres, cubes, cuboids, lentils, teardrops, pyramids, or cylinders.
- the product of the present invention may conveniently have a diameter from 4mm to 50 mm, preferably from 8mm to 40mm and more preferably from 10 mm to 25mm.
- the product of the present invention may deliver a centre of contrasting texture, flavour, colour, acidity to the coating and can offer significant differentiation to existing products.
- the product may also deliver active or functional ingredients such as minerals, vitamins or herbal extracts, etc.
- the present invention also provides a process for the production of a food product comprising a gelatin-free water-based hydrocoUoid -casing enclosing a hard, liquid, soft or particulate centre which comprises partially setting a Uquid hydrocoUoid mass to form the casing, e.g. in two halves or as a baUoon and filled with a hard, liquid, soft or powder centre, and injecting with a hard, Uquid, soft or powder centre and finally completing the setting of the hydrocoUoid mass.
- the injection of the liquid or soft centre may be carried out by means of a syringe or by one-shot depositing such as generally described in US Patent No. 1,711,750.
- Most hydrocoUoid systems set fairly quickly usually at about 40° to 90°C when there is difference in temperature gradient, i.e. the gel sets quickly when in contact with something lower in temperature than itself. The bigger the temperature difference the quicker the setting.
- alginate which sets, on contact with calcium ions.
- the food product may be prepared by depositing a liquid hydrocoUoid mass at a temperature above its setting temperature, e.g. 40° - 90C, in a mould which is at a lower temperature than the Uquid hydrocoUoid mass, and injecting with a liquid or soft centre at a temperature lower than the temperature of the hydrocoloid mass while the hydrocoUoid mass is stiU soft until it sets.
- the hydrocoUoid mass is cooled to speed up the setting of the gel and to ensure the centre stays central.
- the injected centre at a lower temperature than the Uquid hydrocoUoid mass is conveniently at a temperature from 5°C to 50°C, preferably from 8°C to 30°C, and especiaUy from 10°C to 15°C.
- the injected centre at a lower temperature than the liquid hydrocoUoid mass causes the hydrocoUoid mass to set immediately on contact, thereby encasing the centre within the gel.
- liquid hydrocoUoid may be deposited into a bubble pack lining the mould or into pots which form the packaging, for instance, by one-shot depositing.
- the food product may be prepared by lining a mould with a liquid hydrocoUoid mass at a temperature above its setting temperature, e.g. from 40°C to 100 °C, the mould being at a lower temperature than the liquid hydrocoUoid mass, to form a sheU open at one end, inserting the hard or particulate centre into the shell, and backing off with a layer of hydrocoUoid casing.
- the food product may be prepared by depositing a liquid alginate mass in an aqueous medium containing preferably calcium ions to form a semi-set pUable casing instantaneously, surrounding the liquid alginate mass, injecting with a Uquid or soft centre and finally completing the setting of the alginate mass.
- the setting wiU occur with time but, if desired, cooling wiU help speed up the setting, e.g. in an aqueous medium around 10°C-20°C.
- the Uquid alginate mass is deposited into a mould submerged in the calcium bath, the mould having fine holes in the base which aUows the aqueous medium to circulate around the mass thereby causing it to set.
- the aqueous medium containing calcium ions may contain from 0.1% to 5% preferably from 0.5 to 2%, depending on the solids content of the hydrocoUoid mass of an edible calcium salt, e.g. calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium propionate or calcium carbonate but preferably calcium chloride.
- an edible calcium salt e.g. calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium propionate or calcium carbonate but preferably calcium chloride.
- the thickness of the casing depends on the length of time the alginate gel is in contact with the calcium ions.
- the present invention provides a food product comprising two or more gelatin-free water-based hydrocoUoid casings connected together each casing enclosing a sohd, Uquid, soft or particulate centre.
- the casings may be substantiaUy transparent or opaque.
- the centres within the casings may be the same or different. When the centres are different, they may comprise materials which are reactive with one another, the reaction taking place when the casings are destroyed on consumption.
- the reaction may include the release of a gas such as carbon dioxide, e.g. where one centre comprises an alkali such as sodium bicarbonate and another centre comprises an acid, e.g. a fruit acid such as citric acid.
- at least one of the centres may comprise other materials such as flavours, e.g. champagne concentrate.
- the two centres may be made, for instance, by injecting with two needles.
- the food product comprising two or more gelatin-free water-based hydrocoUoid casings connected together may be made by sticking two or more casings together when they are wet.
- the product of the invention is a sugar/sugar-free/functional food product that is gelatin-free, visuaUy interesting and extremely striking, combining a textural difference and an immediate flavour impact, and which delivers clear differentiation from existing products on the market.
- the product of the invention has a different texture ranging from plastic to elastic to non-elastic and the absence of fat (only if the centre doesn't contain fat or oU ) makes the product cleaner and more refreshing to eat.
- a Carrageenan Gum mass having a total soUds content of 77% and a pH of 3.8 to 4.0 for the gel casing is prepared by mixing the ingredients of the foUowing recipe:
- the gum mass at a temperature of 90°C is deposited into a mould at 25°C and is injected by a syringe with a Uquid centre at 15°C while still soft.
- the liquid centre is prepared by mixing the ingredients of the following formulation:
- An alginate gum mass having a total solids content of 75% and a pH of 3.8 - 4.0 for the gel casing is prepared by mixing the ingredients of the following recipe:
- the Alginate mass at 85°C is deposited into a calcium bath containing 99.5% water and 0.5% calcium lactate at 20°C and aUowed to set.
- a semi-set casing forms after about 5 minutes leaving the centre of the product liquid.
- the liquid centre at a temperature of 15°C is injected with a syringe through the semi-set casing.
- the casing sets fuUy over a period of time which may vary from 5 rninutes to 120 minutes. This results in a soft product with a liquid centre.
- the liquid centre is prepared by mixing the ingredients of the foUowing formulation:
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Hematology (AREA)
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- Pharmacology & Pharmacy (AREA)
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- Animal Behavior & Ethology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Obesity (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Diabetes (AREA)
- General Health & Medical Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
- Packages (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
Description
Claims
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01980468A EP1326500B1 (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
AT01980468T ATE450153T1 (en) | 2000-10-10 | 2001-10-01 | ENCLOSED FOOD PRODUCT CONTAINING CONTRASTING COMPONENTS |
AU1230302A AU1230302A (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
BR0114534-7A BR0114534A (en) | 2000-10-10 | 2001-10-01 | Foodstuffs coated with contrasting components |
CA002424928A CA2424928A1 (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
DE60140687T DE60140687D1 (en) | 2000-10-10 | 2001-10-01 | ENCLOSED FOOD PRODUCT CONTAINING CONTRASTING COMPONENTS |
AU2002212303A AU2002212303C1 (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
JP2002533666A JP2004510446A (en) | 2000-10-10 | 2001-10-01 | Wrapped food with contrasting ingredients |
NZ525706A NZ525706A (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
US10/408,816 US7211283B2 (en) | 2000-10-10 | 2003-04-08 | Encased food products with contrasting components |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0024810.4 | 2000-10-10 | ||
GB0024810A GB2367736A (en) | 2000-10-10 | 2000-10-10 | Water-based hydrocolloid casing |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/408,816 Continuation US7211283B2 (en) | 2000-10-10 | 2003-04-08 | Encased food products with contrasting components |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2002030213A1 true WO2002030213A1 (en) | 2002-04-18 |
Family
ID=9901008
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2001/011369 WO2002030213A1 (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
Country Status (20)
Country | Link |
---|---|
US (1) | US7211283B2 (en) |
EP (1) | EP1326500B1 (en) |
JP (1) | JP2004510446A (en) |
CN (1) | CN1479579A (en) |
AT (1) | ATE450153T1 (en) |
AU (2) | AU2002212303C1 (en) |
BR (1) | BR0114534A (en) |
CA (1) | CA2424928A1 (en) |
CR (1) | CR6954A (en) |
DE (1) | DE60140687D1 (en) |
EC (1) | ECSP014151A (en) |
ES (1) | ES2335645T3 (en) |
GB (1) | GB2367736A (en) |
MX (1) | MXPA03003180A (en) |
NZ (1) | NZ525706A (en) |
PE (1) | PE20030526A1 (en) |
PT (1) | PT1326500E (en) |
RU (1) | RU2279808C2 (en) |
WO (1) | WO2002030213A1 (en) |
ZA (1) | ZA200303566B (en) |
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WO2004084649A1 (en) * | 2003-03-24 | 2004-10-07 | Nestec S.A. | Gelled food product with a liquid centre |
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US20160324207A1 (en) * | 2015-04-15 | 2016-11-10 | Loliware Llc | Edible material |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004084649A1 (en) * | 2003-03-24 | 2004-10-07 | Nestec S.A. | Gelled food product with a liquid centre |
CN100452981C (en) * | 2003-03-24 | 2009-01-21 | 雀巢技术公司 | Gelled food product with a liquid centre |
US8440265B2 (en) | 2010-04-15 | 2013-05-14 | Appleton Papers Inc. | Water- and heat-resistant scratch-and-sniff coating |
US20160324207A1 (en) * | 2015-04-15 | 2016-11-10 | Loliware Llc | Edible material |
Also Published As
Publication number | Publication date |
---|---|
CN1479579A (en) | 2004-03-03 |
NZ525706A (en) | 2005-02-25 |
GB2367736A (en) | 2002-04-17 |
PT1326500E (en) | 2010-02-15 |
RU2279808C2 (en) | 2006-07-20 |
CA2424928A1 (en) | 2002-04-18 |
ATE450153T1 (en) | 2009-12-15 |
US20030219514A1 (en) | 2003-11-27 |
EP1326500A1 (en) | 2003-07-16 |
MXPA03003180A (en) | 2004-07-08 |
AU2002212303B2 (en) | 2007-06-07 |
BR0114534A (en) | 2004-01-13 |
PE20030526A1 (en) | 2003-06-27 |
US7211283B2 (en) | 2007-05-01 |
ZA200303566B (en) | 2004-05-10 |
GB0024810D0 (en) | 2000-11-22 |
ECSP014151A (en) | 2002-03-25 |
EP1326500B1 (en) | 2009-12-02 |
AU2002212303C1 (en) | 2008-07-03 |
JP2004510446A (en) | 2004-04-08 |
DE60140687D1 (en) | 2010-01-14 |
CR6954A (en) | 2008-10-29 |
ES2335645T3 (en) | 2010-03-31 |
AU1230302A (en) | 2002-04-22 |
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